In a large pot, bring salted water to a boil and add the orzo. Cook according to the package instructions, usually about 8-10 minutes, until tender but al dente. Drain the orzo and set aside, keeping warm.

Heat a large skillet over medium heat and add a drizzle of olive oil. Season the chicken with salt and pepper, then add to the skillet. Sear for 6-7 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and let it rest.

In the same skillet, add butter and melt over medium heat. Stir in minced garlic and sauté for about 1 minute until fragrant. Pour in the Marsala wine and chicken broth, scraping up any browned bits. Allow the sauce to simmer for 5-7 minutes, thickening slightly.

Return the cooked chicken to the skillet, spooning the sauce over each piece. Let everything simmer together for an additional 5 minutes to meld the flavors.

Plate the dish by placing a scoop of orzo onto each plate. Top with the Marsala chicken and ladle on the sauce from the skillet. Garnish with freshly chopped herbs.